Fire Grilled Tomato and Red Pepper Salsa – Floating Kitchen

Step 1

Pre-heat your grill to medium-high.

Step 2

Coat the tomatoes, red pepper, jalapeño peppers, garlic cloves and the cut sides of the onion and limes with a thin layer of olive oil. I find it’s easiest to put the olive oil in a shallow bowl and then gently dip/toss the ingredients in the bowl one at a time.

Step 3

Add the coated vegetables (yes, I know tomatoes are a fruit) directly to your grill. Keep a pair of tongs and a rimmed baking sheet nearby so you can remove the vegetables to the baking sheet as they finish cooking. The tomatoes are done when the skin has started to blister and split. The onion and limes should be slightly softened and have visible grill marks on the cut sides. Don’t worry about rotating the tomatoes, onion and limes. The red pepper and jalapeño peppers should be softened and charred on all sides, so do rotate them occasionally as they cook. And the garlic cloves should have light grill marks.

Step 4

Once cool enough to handle, use your fingers to peel and discard the skin from the red pepper and the jalapeño peppers. Also remove and discard the stems. Discard the seeds from the red pepper. And if you want less spice, you can discard the seeds from the jalapeño pepper as well (I kept them). Remove the tomatoes from their vines and discard the vines. Cut the roots/stem off the onion. Squeeze and collect the juice from the limes.

Step 5

Add all of the ingredients, except for the tortilla chips, to the bowl of your food processor with the blade attachment. Blend/pulse until the desired consistency is achieved. Transfer the salsa to a clean bowl. Cover and refrigerate until chilled.

Step 6

Serve the salsa with Food Should Taste Good Tortilla Chips of your choice. I highly recommend the Guacamole flavor!

Step 7

Leftover salsa can be store in an airtight container in your refrigerator for 5-7 days.